The brown sugar and toasted pecans in these biscotti give them a flavor reminiscent of pecan pie.

Like all biscotti, they must be baked twice to develop that crunchy texture for dunking.

Pecan biscotti

3 eggs

1 cup packed brown sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

21/2 cups all-purpose flour

2 teaspoons baking powder

2 cups whole pecans

Heat the oven to 350 degrees. Coat two baking sheets with cooking spray. Use a mixer to beat the eggs, brown sugar, salt and vanilla until pale and thick. Fold in the flour and baking powder, then the pecans.

Transfer half the dough to each of the prepared baking sheets. Using wet hands, form each half into a log about 3 inches wide. Bake for 20 to 25 minutes, or until the loaves are golden and firm.

Let the loaves cool a bit. Lower the oven to 325 degrees.

Slice the biscotti on a slight diagonal into cookies about 3/4-inch thick. Arrange the cookies on the baking sheets, bottoms down. Bake for another 15 to 20 minutes.

Let cool on a wire cooling rack before transferring to an airtight container.

Makes 30 cookies.